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Zoodles with Garlic and Capers

Thursday, October 6, 2016

Ingredients

4 medium zucchini, spiralized
1/2 teaspoon salt
2 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons non-pareil capers, rinsed and drained
2 cups crimini mushrooms, sliced
2 teaspoons cornstarch
3 tablespoons lemon juice
zest of half a lemon
salt and pepper
1/2 cup chopped tomatoes

Directions

Spiralize zucchini, place in colander, then salt. Let drain for 30 minutes, then put in a dish towel and squeeze out as much moisture as possible.

Heat olive oil in a skillet over medium heat. Add garlic and capers and sautée until garlic starts to brown. Add mushrooms and cook until moisture releases and evaporates. Mix cornstarch and lemon juice to make a slurry. Add to skillet along with the zucchini. Cook for 3-4 minutes until juice thickens and zucchini is tender-crisp. Add salt and pepper to taste. Sprinkle with chopped tomatoes. Serve immediately.

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